Directions

1.

Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.

2.

Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.

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